Help me analyse crumb!

Hey!  Just baked a a few nice looking loaves.  I'm at a point where they are quite consistent. It is fairly obvious if a loaf is very under or over fermented now,  for me  But harder to tell whats going on in scenarios like this. 

This is 67% swedish 'weak' AP flour(10,5%), 33% whole grain spelt.  10% liquid AP/rye starter. 80% hydration.  Fermented for 3h 40min in 25C room.  Retarded over night. 

I notice that its a bit 'tight' on top.  How should I interpret that?  Thanks!